PEPPERONI GRILL

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling sanitized pans from triple sink without washing hands first. Employee had just washed and rinsed dirty pans. Reviewed proper procedures with employee and employee washed hands going forward.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling sanitized pans from triple sink without washing hands first. Employee had just washed and rinsed dirty pans. Reviewed proper procedures with employee and employee washed hands going forward. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline LINE ICE BATH - angel hair pasta (40-46F - Cold Holding); chicken stock (40F); spaghetti (46-60F - Cold Holding). Per employee neither prepared or portioned today and in ice bath approximately 45-60minutes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline LINE ICE BATH - angel hair pasta (40-46F - Cold Holding); chicken stock (40F); spaghetti (46-60F - Cold Holding). Per employee neither prepared or portioned today and in ice bath approximately 45-60minutes. Observed containers not properly surrounded by ice to maintain temperature. Employee returned pasta to walk in to rechill and replaced with new containers and properly filled ice bath. **Corrective Action Taken**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Full container of fresh garlic butter at server bread station missing time mark. Employee stated prepared at 5:00pm. Manager added time mark 5:00-9:00pm.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Full container of fresh garlic butter at server bread station missing time mark. Employee stated prepared at 5:00pm. Manager added time mark 5:00-9:00pm. **Corrected On-Site**

High Priority

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine.

Basic

Nonfood-grade basting brush used in food. Standard paint brush in fresh garlic oil in pizza station. Manager discarded brush.

Intermediate - Nonfood-grade basting brush used in food. Standard paint brush in fresh garlic oil in pizza station. Manager discarded brush. **Corrected On-Site**

Intermediate

Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda box rack not secured. Manager resecured.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda box rack not secured. Manager resecured. **Corrected On-Site**

Basic

Cutting board has cut marks and is no longer cleanable. Grooved and discolored cutting boards on prep table opposite dish machine.

Basic - Cutting board has cut marks and is no longer cleanable. Grooved and discolored cutting boards on prep table opposite dish machine. **Repeat Violation**

Basic